Ingredients:

Shelled prawns 2 lb
Garlic 2 pods
Onions 4
Red chilies 12 dry
Turmeric powder 1 tsp
Gingelly oil ¾ pint
Vinegar ¾ pint
Green Ginger 3 oz
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Green chilies 10
Spring curry leaves 1
Sugar 1 tbsp
Salt to taste

Method:

* Grind the onions, red chilies, pepper, 4 cloves garlic to a smooth paste. Put in a saucepan to boil, together with the prawns and ½ pint water and salt. Simmer till water disappears. Remove from heat.
* Heat half the oil and fry the cooked prawns till well browned. Remove from oil and keep aside. Grind with 2 tbsp vinegar, 2 oz ginger, 12 cloves garlic and mustard seeds, turmeric powder and cumin seeds, to a paste. Slice remaining ginger, garlic and green chilies.
* Add remaining oil to the oil in which the prawns were fried and fry the sliced ingredients. Add curry leaves and ground paste and fry stirring continuously.
* Pour in the vinegar, season with salt and bring to boil. Then add fried prawns and sugar and simmer, stirring occasionally, till the oil floats to the top.
* Cool and bottle in air- tight jars.

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